Pearl Couscous with Asian Pear, Cranberries, and Ginger Vinaigrette
Photo: c. foodblogchef 2021
This colorful, savory, refreshing couscous dish uses Israeli pearl couscous, chewy dried-cranberries, ginger, and cilantro, crunchy-tangy Asian Pear, and toasted walnuts, topped off with a simple rice wine vinegar-ginger-maple syrup dressing. It is a perfect side dish for meat, fish, poultry, or your protein of choice. The recipe will serve 4-6 people easily with leftovers; double the recipe for more people.
4-6 servings
For the Couscous
Ingredients:
1 tablespoon olive oil
1 cup Pearl (Israeli) Couscous (or barley or orzo)
2+ cups low-sodium chicken broth
½ cup finely chopped onion
¼ cup chopped cilantro
1-2 teaspoons finely minced jalapeño
1 Asian Pear cored, peeled, and diced
½ cup dried cranberries
¼ cup chopped walnuts toasted (see *Note)
Preparation:
In a medium saucepan, heat the olive oil on medium-high heat. Add the onion and sauté stirring for a minute. Add the couscous and cook, stirring until slightly browned and aromatic, about 3 to 5 minutes.
Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes stirring occasionally until the liquid has evaporated. When done, the couscous should be tender and slightly chewy, not crunchy. If you need to add more chicken broth to finish cooking the couscous, add 1/2 cup chicken broth at a time and cook until the couscous is tender.
Transfer the cooked couscous to a large bowl and set aside to cool.
Once the couscous has cooled a bit, add the vinaigrette and mix to coat the couscous.
Add the pear, cilantro, minced jalapeño, and dried cranberries and mix gently.
Mix in the toasted walnuts just before serving.
For the Vinaigrette:
Ingredients:
2 tablespoons rice wine vinegar
1.5 tablespoons maple syrup
3 teaspoons grated fresh ginger
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2-3 tablespoons olive oil
Preparation:
In a small bowl, combine the vinegar, maple syrup, ginger, salt, and pepper.
Whisk in the olive oil until smooth and emulsified.
Pour the vinaigrette over the couscous and toss to coat evenly.
*Note: To toast the walnuts, preheat the oven or toaster oven to 350 degrees F. Arrange the walnuts in a single layer on a baking sheet. Bake for about 5 minutes or until golden brown. Monitor carefully to avoid burning. Cool completely before chopping and using.